Healthy Hot Dogs with a Yummy Topping!

Americans love barbeques; it’s among the summer’s top activities. Of course hot dogs are a big part of barbeque season, but they’re also a meal-time staple, with 92% of all Americans enjoying hot dogs on any given day.

I serve Applegate Natural and Organic Hot Dogs at my pool parties and barbeques. It makes me feel good about what I’m eating and cooking. The hot dogs are made with animals that have never been given antibiotics; they’re free from fillers, nitrates and nitrites, and they’re gluten free. Plus, they taste delicious! I like the turkey dogs, and my family enjoys the beef and chicken varieties.

So, now that you don’t have to worry about what’s in your hot dog, let’s discuss what’s on it!

If you’re tired of ketchup and mustard or boring relish, try my topping recipe for a delicious and nutritious change of pace. I prepared it this morning for the hosts of CBS’s Studio 10, and they just couldn’t get enough!

To make the tomato marmalade, heat a medium saucepan over medium heat. Add the oil and sauté the onions until light brown, about 10 minutes. Add the garlic and continue to cook until aromatic, about 30 seconds. Add the tomato, sriracha and sugar, and sprinkle with salt. Continue to cook until most of the water has evaporated and the mixture is thick, about 15 minutes. If the tomatoes haven’t broken down, add a splash of water and mash them with a fork. Continue to cook until thickened. Stir in 1 Tbsp. of the lime juice. Adjust seasoning. Reserve.

In a separate bowl, combine the avocado, cilantro and remaining 3 Tbsp. lime juice. Season with salt and pepper.

Heat a grill over medium high heat. Cook the hot dogs until heated through and lightly charred on the outside. Place in hot dog buns. Top with marmalade and avocado.